Prep Time
7 Minutes
Cook Time
6 Minutes
Makes
4
Ingredients
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1 pack Mission Garlic Naan
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2 tbsp tandoori paste
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½ cup Greek yoghurt
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200g paneer, cut into 2cm pieces
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1 red onion, thinly sliced
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1 red capsicum, thinly sliced
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½ cup fresh mint leaves, finely chopped
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1 cup wild rice, cooked
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1 cup spinach
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1 Lebanese cucumber, halved and sliced
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1 lime, to serve
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Instructions
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Step 1
In a medium sized bowl, combine tandoori paste and 1 tbsp yoghurt in a bowl. Add paneer and stir to coat.
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Step 2
In a non-stick frying pan over medium-high heat, cook onion and capsicum with olive oil until softened. Add paneer mixture. Cook, stirring, for 2 minutes. Add 2 tbsp water and cook for a further minute or until golden and heated through.
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Step 3
Meanwhile, in a small bowl combine mint and remaining yoghurt. Season.
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Step 4
In a deep bowl, layer rice, spinach, cucumber and paneer. Sprinkle with lime. Serve with raita and warmed Mission Garlic Naan.